Sneak Preview: Cheddar cheese Greek yogurt biscuits with almond flour are a satisfying, tasty, low-carb replacement for traditional buttermilk biscuits.
These drop biscuits probably aren’t what you grew up eating (especially if you mainly ate canned biscuits like me), but they can satisfy a craving for bread. Enjoy them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.
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What makes these biscuits different?
These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour. Almond flour is the leading player, but Cheddar cheese puts these on my A-list.
Greek yogurt keeps them tender and flaky. Since I make my own Greek yogurt, I try to add it to recipes whenever I can.
How to portion drop biscuits:
Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly. But don’t smash them too much.
FAQ for Greek Yogurt Biscuits
The crust is brown and crunchy, while the inside is tender and tastes of the natural sweetness found in almonds. Eat with jelly or split and toast in a skillet.
Yes. Biscuits freeze well. Wrap in plastic wrap, then place them into a plastic bag. Use within one month for the best taste.
These low-carb biscuits are also grain-free, gluten-free, high-protein, sugar-free, and HIGHLY-FLAVORED!
Would you like to see more low-carb recipes?
Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula
Greek Yogurt Biscuit Recipe with Cheddar
- 3 cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons chilled butter - cut into small pieces
- ⅓ to ½ cup unflavored Greek yogurt - very thick and cold
- 2 large eggs - beaten
- ¾ cup shredded Cheddar cheese
- Preheat oven to 350˚F.
- Stir first four ingredients together in medium bowl.
- Add butter and cut into almond flour mixture until it resembles coarse oatmeal.
- Combine eggs and smaller amount of yogurt in a separate bowl before adding to dry mixture. Add shredded Cheddar cheese and stir until all flour is lightly moistened. If dough seems dry, add slightly more yogurt.
- Use an ice cream scoop or two spoons to dip biscuit dough onto a greased cookie sheet. With damp fingers, lightly tamp each biscuit to give it a flat top but don’t flatten.
- Bake for 15-20 minutes until golden brown.
- Biscuits are somewhat fragile when warm, so give them time to cool.
- These freeze well. Split in half and toast the cut half to make a delicious breakfast sandwich.